Asian Shrimp Rice Bowl Food

ASIAN SHRIMP RICE BOWLS RECIPE

Steps:

• Heat oil in a large fry pan or a wok on medium heat. Cook pepper for 5 minutes or until wilted. Add garlic and soybeans. Cook until soybeans are heated through. Add dressing to the pan. Cook for a few minutes until the pan is bubbling. Stir well and turn heat to low. Add shrimp and cabbage to pan. Cook for a few minutes or until shrimp turn pink. Sprinkle the sesame seeds over the shrimp mixture. Divide the rice into four bowls. Top each bowl with the shrimp mixture then top with chopped basil. Serve with extra soy sauce and sriracha if desired.

ASIAN RICE SALAD WITH SHRIMP

Steps:

• Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
• Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
• Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.

ASIAN SHRIMP BOWL WITH RICE

Steps:

• In a large microwave-safe bowl, combine the shrimp and vegetables. Microwave until thawed, 3-5 minutes, stirring half way through the cooking time.
• Stir in dressing and soy sauce and microwave on medium heat, stirring occasionally, until heated through, about 3-5 minutes. Cover to keep warm.
• Heat the rice according to package directions. Portion into 4 serving bowls. Add the cilantro to the shrimp mixture. Portion and place on top of the rice.

ASIAN SHRIMP RICE BOWL

Steps:

• Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl. Stir shrimp into the marinade; refrigerate for one hour.
• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables; continue to cook until shrimp is heated through, 2 to 3 minutes more.
• Serve over hot jasmine rice, sprinkled with sesame seeds.

ASIAN SHRIMP PACKETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
• Mix rice, red bell pepper, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
• Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon peanut oil over each pile of shrimp; lay 1 lime slice on top.
• Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
• Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
• Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with peanuts and cilantro.

COCONUT SHRIMP RICE NOODLE BOWL RECIPE BY TASTY

Steps:

• In a small bowl, stir together the salt, pepper, garlic powder, and paprika.
• Place the shrimp on a cutting board and pat dry with paper towels. Season the shrimp on both sides with the spice mixture.
• Add the flour, eggs, and panko to 3 separate shallow bowls. Add the coconut flakes to the bread crumbs and stir to combine.
• Dredge the shrimp in the flour, shaking off any excess. Dip the floured shrimp in the beaten egg, then into the panko mixture. Transfer the breaded shrimp to a baking sheet until ready to fry.
• Heat 3 inches (7 ½ cm) of canola oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C).
• Working in batches, fry the shrimp in the hot oil until golden brown on both sides, 2-3 minutes, turning halfway through. Transfer the shrimp to a wire rack to drain.
• In a large bowl, whisk together the lime juice, lime zest, sesame oil, brown sugar, and Sriracha. Using tongs, toss the rice noodles in the sauce until fully coated.
• Divide the noodles between 4 bowls. Top with the carrot ribbons, avocado, coconut shrimp, cucumber, basil, mint, cilantro, and scallions. Sprinkle with black sesame seeds, if using.
• Enjoy!